Chicken Pot Pie with Phyllo Dough & Root Vegetables | DFM | DFM

Ingredients

• 3 cups (750 mL) sodium-reduced chicken broth
• 1 potato, peeled and cut into bite-size chunks
• 1 large carrot, cut into bite-size chunks
• 1 large parsnip, peeled and cut into bite-size chunks
• 1 cup (250 mL) bite-size chunks of butternut squash
• 1-1/2 cup (375 mL) frozen peas
• 2 cups (500 mL) bite-size pieces cooked chicken
• 1/4 cup (60 mL) butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp (5 mL) dried thyme
• 1/2 tsp (2 mL) each dry mustard, dried basil, salt and pepper
• 1/4 cup (60 mL) all-purpose flour
• 1 cup (250 mL) milk
• 4 sheets phyllo pastry
• 1/4 cup (60 mL) butter, melted
• If phyllo is torn, don’t worry, you’ll never know after the sheets are stacked and crumpled for the topping.